It’s Easter 🐣 so time to indulge in chocolate.. but who wants the sugar and dairy hangover the next day!?
Try these yummy recipes that are less naughty and a hellavu lot more nice…😀
Chocolate no bake vegan brownies
I was a little short of time yesterday and had promised I would make dessert for my friend’s dinner party. So no need for baking these beauties!
Ingredients
Base
2 cups pitted dates
1 1/2 cups walnuts
6 tbsp cacao powder
1 1/2 tsp pure vanilla extract
2 tsp water
1/4 + 1/8 tsp salt
Frosting
1/4 cup cacao or cocoa powder
1/8 cup pure maple syrup (or raw honey)
2 tbsp melted coconut oil
1/2 tsp pure vanilla extract
Instructions
Combine the dates, walnuts, 6 tbsp cacao powder, 1 1/2 tsp vanilla, water, and salt in a food processor. It may seen dry but the oils from the nuts will come through.
Lightly grease an 8-inch square baking pan and press the chocolate dough very firmly into the pan.
For the frosting, in a medium mixing bowl, combine cacao, vanilla extract with the maple syrup and oil. Stir until cacao dissolved and spread evenly over dough in the baking pan.
Refrigerate brownies for at least 2 hours, to set. Leftovers, if any, can stay covered at room temperature for a day, or up to 2 weeks in the fridge, or 1-2 months in the freezer.
Enjoy!! 😀
Chocolate coconut Easter Eggs
Ingredients
Chocolate covering
50 g cacao butter
25 g coconut oil
30 g cacao powder
30 g carob powder
2 tbsps rice malt syrup
Coconut filling
3/4 cup desiccated coconut
3 tbsps Coconut milk (Coco Quench)
1 tbsp Rice Malt Syrup
1/4 tsp vanilla powder
pinch of salt
Instructions
Place all coconut bounty filling ingredients into a food processor and blitz until well combined.
In your hands roll into small balls and place in fridge.
In a medium sized bowl, melt the chocolate covering ingredients – cacao butter, coconut oil and rice syrup over a double boiler or place bowl in pan filled with boiling water, until completely melted together.
Remove from heat and stir through the carob and cacao powder ensuring there are no lumps. Continue to stir for a couple of minutes as the mixture begins to drop in temperature.
Take the coconut bounty balls out of the freezer and dunk them in the chocolate covering a few times and place in the freezer for 20 minutes. You might want to do another chocolate coating if some chocolate left.
You can use moulds and place the chocolate covering in the moulds, freeze them for 20 minutes and then add the bounty filling inside and seal the moulds together. I just didn’t have any moulds.
Chocolate
50 g cacao butter
25 g coconut oil
60g cacao powder
2 tbsps rice malt syrup
Melt the coconut oil, cacao butter and rice syrup in a double boiler. Take off the heat and stir in the cacao powder.
Add any ingredients you wish:
Nuts, chilli and salt, goji berries, inca berries.
Pour the mixture into moulds or onto a baking tray covered with greaseproof paper. Leave to cool at room temperature for at least an hour before placing into the fridge or freezer to set completely.
This chocolate will stay relatively firm at room temperature, however I recommend storing it in the fridge or freezer
Happy Easter! Happy chocolate yumminess! 🐣🍫🍪
For even more chocolate ideas you can see my Christmas choc fest recipes here.